I typically arrive home, post-workout around 8:00 or 9:00 pm each night and at times I don’t have a meal readily prepared. This is a problem because after a long ride or hard run I need food fast. Perhaps some of you can relate to the following scenario:
Girl works all day.
Girl flies home grabs a banana, water and changes clothes to workout.
Post-workout girl comes home STARVING.
Girl turns into a ravenous crazy woman scanning the cupboard or fridge to eat whatever is quick and appealing….NOT GOOD!
This week I was prepared and did some meal planning, huzzah! After work I went for a bike ride, hit up my yoga class then came home to eat a Chicken Satè Wrap (in a civil, non-crazy woman, like manner). I stumbled upon the recipe on the ever addicting and current hinderance to a good nights sleep, Pinterest! It’s protein-packed and brimming with flavor and crunchy veggies; all good things for a post-workout quick fix and refueler!
The most time-consuming part is cooking the chicken. I chose to use a whole organic chicken because it’s the most bang for your buck providing enough meat for a few meals and homemade stock (filled with mineral-dense nutrients which help build healthy bones and joints). For those not wanting to cook a whole chicken, chicken breast would be a great substitute and as a last resort a rotisserie chicken (skin removed and shredded).
Chicken Satè Wraps
adapted from Cooking Light Magazine
4 servings (1 serving= 1 wrap)
- Cooking spray (I used coconut oil)
- 1/2 cup matchstick-cut carrots
- 1/3 cup chopped green onions
- 2/3 cup light coconut milk
- 1 tablespoon low-sodium soy sauce (I used Braggs Liquid Amino Acid)
- 1 tablespoon rice vinegar
- 3 tablespoons creamy peanut butter
- 1 teaspoon curry powder
- 1/8 teaspoon ground red pepper
- 2 cups shredded skinless, boneless rotisserie chicken breast (I used a whole organic chicken)
- 4 (8-inch) fat-free flour tortillas (I skipped the fat-free and used whole wheat tortillas)
- 1 1/3 cups packaged angel hair slaw
If using a whole bird, follow these directions first, otherwise move on to the next paragraph.
First, fill a stock pot with water and bring to a boil. Take the whole chicken and scrub clean with kosher salt. Stuff the cavity of the bird with a spoonful of chopped ginger, a spoonful of garlic and a few green onions. To the pot of boiling water add some whole or chopped carrot, a bunch of parsley, one whole onion quartered, four cloves garlic, a bay leaf, a few curry leaves, salt, black pepper and red pepper. Bring to boil again and add the chicken, breast side down. Cover and simmer for at least 40 minutes or until chicken is cooked through. Next, prepare a large bowl of ice water. When the chicken is done cooking remove it from the stock pot and plunge it into the ice water (this stops the chicken from cooking and creates tender meat). Once cooled, remove skin and shred. Drain the stock and safe for future use.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray (or coconut oil). Add carrots and onions; sauté 1 minute. Stir in coconut milk and next 5 ingredients (through pepper); cook 30 seconds, stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with 1/3 cup angel hair slaw. Roll up. Cover and chill